All language subtitles for The.Great.American.Recipe.S01E01.1080p.WEB.h264-BAE

Narrator:
What makes a great recipe?

Are they the dishes
that are passed down to us

through generations
of home cooking?

Woman: I love to make my mom's
honey turkey wings.

Narrator: Are they the ones
that tell the story

of who we are
and where we're from?

Man: I'm making
Nashville hot chicken.

Second man: Korean potstickers,
or what we call mandu.

Chilaquiles is a very popular
Mexican dish.

But this is something
that I've recreated

here in the United States.

Mm-mm. Good.

Narrator: Modern American
home cooking has it all.

Woman:
This brings us all the love.

That broth just feels so good.

The flavor is so many memories,

so many important moments
in your family's life.

Narrator: From a personal twist
on an American classic...

Man:
I add cardamom to the cookies.

Oh, my gosh. Cardamom.

Perfect for oatmeal cookies.

Narrator:
to a century-old Sunday gravy.

Man: Just to set
the record straight,

if there is meat in it,
it is a gravy.

Narrator: To discover
the melting pot of dishes

this country has to offer,

we have invited
10 talented home cooks

from regions across
the United States

to share the unique
and heartwarming stories

behind their
most treasured recipes.

This is really genius.

You need that open flame
to char the squid.

Woman: I think about
how wonderful the food is,

and honestly, I think about
my grandmother.

There is so much love.

This is family.

Narrator: And at the end of
their journey, one home cook...

You're passionate about flavor

and you respect your heritage.

That is a perfect recipe.

Narrator:
will be crowned the winner.

[Contestants cheering]

Whoo!

Our doors are open
and everyone's invited.

Welcome to
"The Great American Recipe."

[Pencil scratching]

♪

Woman:
Hi, everyone!

[Laughs]

Welcome!
[Contestants cheering]

Oh, my goodness,
this is gonna be fun!

I'm here with
some amazing cooks,

but I didn't come here to play,

I came to cook, baby,
I came to cook. [Laughs]

Man: Feeling pretty excited.
This is the moment

that we've all been waiting for.

This is the opportunity
to share my story

and to be able to show
that any home cook,

from any background, has

recipes to share with the world.

[Cheering and applause]

Welcome to
"The Great American Recipe."

I'm your host... Alejandra Ramos.

Everyone has their own
personal food story.

Over the years, I've created
hundreds of recipes

that combine
the Puerto Rican foods

I grew up eating in New York

with the dishes and flavors

I've fallen in love with
along the way.

Now we wanna fall in love
with your recipes.

You each have
a unique background

and flair for cooking up

the tastiest dishes
from around the country.

But before we set you free
in the kitchen,

are you ready to meet
the judges?

Contestants: Yeah!
[Cheering and applause]

Alejandra: Welcome, welcome.

[Laughs]

Woman: Oh, my God,
these are the people

that are gonna judge my food.

I hope I do not mess up

and I don't set my station
on fire. [Laughs]

First we have Tiffany Derry.

Tiffany cultivated her passion
for cooking with the seasons

growing up on her family's farm
in the South.

Now an award-winning chef,

Tiffany presides over
3 restaurants in Texas

that celebrate the soul of
Southern farm to table cooking.

Narrator: Tiffany's work
as a food ambassador
for the U.S. Embassy

has sent her all over the world,

feeding her hunger to explore
the techniques, culture,

and stories of
each country's cuisine.

Next we have Leah Cohen.

Leah is a celebrated chef
and a cookbook author

who sharpened her skills
working in

Michelin-starred restaurants.

She then traveled
throughout Asia,

immersing herself in
the Southeast Asian flavors

of her Filipina heritage.

Now her notable New York City
restaurants combine

classical Western techniques

with the spicy and robust
Asian flavors that she loves.

And last, but certainly
not least, Graham Elliott.

Growing up on naval bases
around the world,

Graham has been exposed to

flavors from every continent.

His culinary gift has earned him

a rare two Michelin stars.

Woman: Wow.
Alejandra: Now he's returned

to the Hawaii of his youth,

blending the local flavors
of the island

with his inventive cuisine.

All 3 of these judges
have found success

in fusing their
award-winning recipes

with heartfelt food stories.

Now it's your turn.
Here's how it'll work.

Each week, there will
be a different theme

and you'll cook up your most

cherished recipes in two rounds.

In each round, you'll present
a different recipe

that will be judged on
taste, execution,

presentation, and how well

your recipe showcases the theme.

We wanna find the home cook

with the most delicious
recipes out there.

At the end of the competition,
the winner will have

one of their recipes
featured on the cover

of "The Great American
Recipe" cookbook.

Man:
I'm so excited to be competing

because I've got a deep, rich
history of family cooking,

and I would love
for one of my recipes

to become a tradition
for other people.

The theme for today is

"If I were
a recipe."

In the first round,
you have 60 minutes

to cook a dish
that introduces us to

every single delicious flavor

that you feel defines
who you are.

This is your chance to make

a memorable first impression.

Good luck, cooks.

Your 60 minutes
starts... now.

Contestants: Whoo!

♪

It's go time.

I'm Foo Win, I'm 48,

and I'm from
Los Angeles, California.

I'm a home cook,
I'm fast, I'm efficient,

and I love doing dishes
with Southeast Asian flavors.

Today, I'm making a
Vietnamese-inspired beef salad.

Inside the salad is
watercress, romaine lettuce,

Brussels sprouts,
and carrots that I roast.

My marinade for the beef is

oyster sauce and black bean
sauce marinade.

I was 3 years old when
my parents emigrated here

from Vietnam in 1975,

and we moved to
Cincinnati, Ohio.

The dish is quite humbling
to me because my parents,

when they came over
to the United States,

they didn't have any money,
and when they did have money

and they were able
to afford steak or beef,

that's a special occasion.

My mom cooked traditional
Vietnamese food.

That's where I learned
a lot of my culinary skills.

My wife and I have
two little girls.

They're 5 and 7.
Chloe and Kit.

Now that I'm older,
now that I have kids,

I respect the history
behind these foods.

I'm ready to share
my recipe with everybody.

All right, that's...
We like it, we like it.

♪

[Food processor whirring]
Bambi: ♪ Mac and cheese,
mac and cheese ♪

Work it, baby, work it.
[Laughs]

I'm Bambi, I am 53 years old,

and I live in
Winston-Salem, North Carolina.

The first round is
meat on a plate.

So, I'm making
smoked mac and cheese,

'cause in every Black
Southern home,

you gotta know how to
cook mac and cheese.

I grew up in the South,
and because we were

a farm family,
we had everything.

We had fresh meat as well as
our garden foods and greens,

so, we ate off the land.

When I'm making this
mac and cheese,

there's mozzarella, Colby-Jack,

smoked Gouda, and sharp cheddar.

The traditional recipe
is passed down

from generation to generation,

and so, I'm hoping to express

that I am a traditional
Southern girl

with a little bit
of spice, baby. [Laughs]

I am using the food processor

and I'm like, OK,
I have my rhythm, like,

mm, I'm gonna win
this competition. [Laughs]

Ouch. Cut!

This is not happening.

I'm cut!

Lord have mercy.
I am losing time.

I am so stressed.
I am shaking.

I'm just gonna have to
do it old school.

We're gonna do
quick mac and cheese,

and we know how to do it.

♪

Jalapenos.

I'm Silvia Martinez,
I'm 49 years old,

and I am from
San Luis Obispo, California.

I'm making chilaquiles
with queso fresco

and avocado and a egg on top.

I was born and raised in Mexico,

and I grew up in a state
called Guanajuato.

My husband and I met in Mexico,

and he is American,
and we got married,

and is when I moved
to California.

And now I'm a mom.
I have two beautiful boys.

What I'm doing right now
is just getting the salsa
to roast.

It's just adding
an extra layer of flavor.

Little bit of spiciness,
a little bit of smokiness.

[Blender whirring]
I cook a lot of Mexican food,

but I also like
mixing my cooking

with things that I see
in California.

Fresh vegetables and just
certain cuts of meat.

And that just has enriched
my Mexican cooking as well.

I'm gonna start
cutting my tortillas

so I can put them in the fryer

and get that really
crispy base for the dish.

Chilaquiles is a very popular
Mexican dish,

usually for breakfast.

It was made when people
had old tortillas

and they didn't want
to just throw them out.

Normally, we fry them and then
cook them in the sauce,

and with the salsa,
it gets soggy,

so, I decided to switch
the soggy tortillas

for the crispy tortilla chips,

so, when I give a bite
to the chilaquiles,

they are still crunchy.

But when I do that
with my Mexican family,

they say, "Those are
not chilaquiles,"

and I say, "Well, yeah,
those are my chilaquiles,

the way I like them."

So, I need to have perfect
tortillas for the judges.

I cannot burn them.
I cannot make any mistakes.

45 minutes remaining.

♪

We're doing some ribeyes.

It's one of my favorite
cuts of meat.

We gotta get 'em out
to rest so they'll cook evenly.

My name is Brian Lee,
I'm 42 years old,

and I live in
Bowling Green, Kentucky.

Family recipes mean
everything to me.

My family background
is a blend of

Hungarian, Germanic heritage.

Every meal has
something that originated

within my family recipes.

So, my dish today is
a ribeye with blue cheese,

with barbecued Brussels sprouts.

It's gonna be fantastic.

As a home cook,
my cooking style is

rustic, open flame-style
cooking.

Steak, ribs, brisket.

Anytime a grill is
fired up, I'm there.

So, this is a favorite
steak blend of mine.

I'm so excited for
the judges to try it.

I feel like I can
crush this one.

I am so honored to be competing

because I love to inspire and
share the culinary traditions

that form the basis
of my family.

See you in 15.

♪

[Food processor whirring]
Brian: How you doing
over there, Robin?

Robin: I'm having fun over here
grinding up my nuts. [Laughs]

[Whirring stops]

My name is Robin Talbot, I'm 68,

and I'm from
Annapolis, Maryland.

I am a mother of 4,
grandmother of 3,

and we are a family of cooks.

We all love passing down
the recipes

that were given to me
from my mother, who was Syrian,

and so, we've adopted a lot of
the Middle Eastern food

into our style of cooking.

I am making baklava. [Laughs]

We've got walnuts and pistachios

ground in here with spices.

I have just butter basted
the pastry, the filo dough,

and I'm about to roll this up

and get it in the oven
and let it bake.

I would hang out in the kitchen
with my mom,

who was
a first-generation Syrian,

and the traditions,
culture, and customs

that she taught us,

the kitchen is the best place
to keep it alive.

We've got rose water
in the honey.

You mix the rose water
in with the honey,

'cause rose water can taste
wonderfully floral.

♪

[Food processor whirring]

Get it, get it, get it,
get it, get it.

I'm Nikki Tayno-Alamand,

I'm 44, from Boise, Idaho,

and I love taking
my Italian family recipes

and combining them with
ingredients local to Idaho.

I'm doing flank steak
with a chimichurri

and roasted Parmesan
Italian potatoes.

So, I'm Italian.
At my dad's house,

we had my grandparents
living with us,

and it was all home-cooked food.

I just learned from them.

I love to grow our own food
in our garden,

so, I absolutely love having,
like, all of our fresh herbs,

and this chimichurri is
just perfect for that.

We like to add basil to ours.

[Blender whirring]
I'm cooking the potatoes
two different ways

because I have two crazy boys.

One likes it sliced,
one likes it diced.

So, I thought, it's meant to be.

But I am terrified about
getting judged on my food.

The potatoes might not be done,

the steak might be too rare,

the chimichurri might be
too basil-y.

Talk about stressful.
I can feel sweat in places

that there should not be sweat.

Hmm.

♪

Man: Giving it
everything I have.

My name's Dan Renaldi,
I'm 52 years old,

I'm from Providence, Rhode
Island, and I'm a firefighter.

I'm making Rhode Island-style
fried calamari.

It's a classic Italian dish.
It's the state appetizer.

So, it kind of represents me
all the way around.

I'm a Rhode Island guy,
born and bred,

I'm an Italian guy, so,
kinda made sense to me to

do the dish that we're
pretty much known for.

I get the calamari started
by soaking it

in a little bit of buttermilk.

The majority of the squid
that comes out of the water

for the United States comes
out of Rhode Island waters,

and this dish is very
unique to Rhode Island,

because the other states
serve their calamari
with tomato sauce,

where we serve it with
a hot pepper sauce.

I grew up in a very large
Italian family.

There was always cooking of
something going on.

That's where it all started.

I didn't even know that
clothes drying racks,

the wooden ones,
were used for clothes

until I was in my teens.

They were used to hang pasta
in my house.

It's important for me to share
my recipes with the world

'cause I like to represent
the Italian food,
the Italian upbringing.

We're gonna get our
fried calamari going.

Cooking's pretty much shaped
my outlook on life,

'cause cooking's the one thing
you can do to get
everybody together.

It's like the one bond
we all have that we can

kind of circle
the wagons around.

It smells so good.
It's almost making
my eyes water

with all the garlic.

Ooh, now you're
speaking my language.

♪ This smells
[sniffs] oh, so good! ♪

I'm Christina McElvy,
I'm 42 years old,

and I'm from Portland, Oregon.

I am a small business lender

and I enjoy an active lifestyle

and creating healthy
Filipino versions of

the food that I grew up with.

I'm making a chicken adobo bowl.

It's traditional Filipino adobo.

This is a dish that
my dad taught me.

I grew up in Saginaw, Michigan,
and, being Filipino,

my parents made a lot of
traditional Filipino dishes.

For my parents to teach
Filipino cooking to me

was a way for them to
pass on where they're from.

I'm using just
lean chicken breasts.

I did keep a little bit
of the fat on

just to make sure that we've got

a little extra flavor there.

It's gonna go with a bed of
kale and carrot slaw.

I want to be able
to share Filipino food

and to show that
there are different
variations of those flavors

incorporated into
traditional American dishes.

Because it's comfort food,
it's what I grew up with,

it's the flavors of home.

I am feeling good!

♪

There, we'll put that one
on top for a few minutes.

♪

Man: Hey, BT.

Brian: What do you got?

So, this is my gochujang
marinade right here.

It's got a little bit of soy,

sesame, garlic, ginger.

Let me know what you think.

It's a little bit
on the spicy side.

Oh, that's money.
That's amazing.
Yeah? You like it?

My name is Tony Sherber.
I'm 30 years old.

I'm from Minneapolis, Minnesota.

I'm a sport
operation specialist.

My plate is
Korean gochujang tacos.

I was born in
Busan, South Korea,

but I was adopted when
I was about two years old,

and it was definitely different,
growing up in the Midwest.

Being a Korean-American,
my brother and I

both being adopted from Korea,

my parents did everything
they could to make sure that

we were cognizant and aware
of our culture.

And so, my style of cooking is

Korean flavors but with
a Midwestern flair.

[Blender whirring]
It's kind of my own
secret gochujang

recipe marinade here.

Made it probably when
I was in college,

that it's kind of been more
developed over time.

Gochujang is a fermented
red bean paste,

and it has soy,
sesame oil, garlic,

and then some gochugaru, which
is a red chili Korean flake.

It's very important for me
to cook Korean food

because it's who I am.

Honestly, it's just like
I'm cooking at home.

It's definitely stressful,
but this is not

the first time I've
ever made these tacos.

I've made these tacos
plenty of times.

I could probably do this
in my sleep.

However, I've never cooked tacos

in my sleep in 60 minutes.

How much time do we have left?

Alejandra: 15 minutes left.

Good.

♪

Woman: I just love plantains
in any way, shape, or form.

I am Irma Cadiz,
I am 45 years old,

and I grew up in
Rochester, New York.

But I live in Harlem
in New York City.

I'm making mofongo.
It's a classic
Puerto Rican dish.

It's a mash of plantains

with garlic and olive oil,

and I'm gonna be
adding shrimp to that.

I grew up in the inner city
in Rochester.

It was a very mixed
and blended city,

it was very multi-cultural.

I am Latina.
My father is from Puerto Rico

and my mother is Dominican.

Everything I make is
homestyle rustic,

'cause it does
remind me of my mother,

and food is a mother's love,

and that's what you're putting
on your plate for your kids,

and it's me trying to
replicate those flavors.

Back in there you go.

Gonna mash that in a little bit.

Definitely the one that I said
this is what I'm making first.

I'm going in strong, and we're
gonna show this plate.

I make this dish
as often as I can

to show off for
people who visit,

'cause it's flashy, it's savory.

I just got to make sure
it tastes OK. [Laughs]

You get to see a little bit of
my personality on that plate.

[Indistinct]

Making this dish for
the judges, I really hope that

my actual final presentation
stands out

as well as the flavor.

Just gotta stuff these
into the ramekins now

and hope for the best now.

Now... it's on the judges now.

♪

Now we're gonna go old school.

This is what I should have
did the first time.

I am concerned
because I lost time.

And my mac and cheese
still needs to bake

for about 15 minutes.

Alejandra: Hey, Bambi.

Bambi: Hey, ladies.
How are you guys?

Alejandra: How are
you feeling?

Bambi:
I cut myself.

Alejandra:
Oh, no.

I would have been
finished and plated
by now.

Alejandra: Oh, gosh.
Tiffany: Tell me what
you're making.

This is a family recipe.

We top our mac and cheese
with bacon.

Instead of using
regular paprika,

I use smoked paprika...

OK, so it gets some depth.

Yes.
Yes.

Tiffany:
You look a little behind.

Yes.
So, what's the plan here?

I am going to do my best.

Kind of do a quick
stove-top mac.

Alejandra: Maybe you can
toss 'em under the broiler

for a couple of minutes
just to get that

cheese and bacon
really crispy on top.

Thank you.
Make sure your oven is

hot and ready to go.

Yes, yes.

♪

I am sweating like
a roasted pig.

Alejandra: Hi, Silvia.
How's it going?

Silvia: Good.

All right, well, you tell me,

what are you making?

So, I'm making Mexican
red classic chilaquiles.

Ooh, OK.

And they're gonna have the

queso fresco
and the avocado, an egg.

And this is a dish that
I have made so many times

but, trying this,
my American way to do it.

Alejandra: You took that recipe
and made it your own?

Yeah.
Is it spicy?

I didn't make it that spicy,

'cause, you know,
it depends on the chili.

OK.
So, I hope you like it.

Alejandra:
Fantastic. Can't wait.

All right, you get cooking.
Good luck.

Thank you for stopping by.

Silvia: I know the flavors
are there,

but now I need to focus on

a good batch of tortillas
to serve to the judges.

All right, judges,
I have to say,

I'm really impressed
with how amazing

these home cooks are.

What are you most
excited to try?

Leah: I'm really excited
for the baklava.

Always have room for dessert.

Yeah.
Sign me up.

I think that's
a very bold choice

to do as her first dish.

Alejandra: Baking?
Leah: Yes.

Graham: Right.
Tiffany: Yeah.

It's something everyone avoids,

and she's just going for it.

Graham: And she's the only one
doing it, right?

Leah: Yeah, yeah, yeah.

Oh, I saw tons of steaks.

It's simple, yes, but
it requires technique,

and it's
a different feel
when you

get into this kitchen
and you're cooking

sort of, you know,
competitively,

instead of at your home.

So, I want to see who
can really pull it off.

Right,
and you're cooking
against the clock.

Right? That's the big one.
We know that.

Dan's cooking calamari.
Any potential issues

you see with that?

Graham: Yeah, I think
this is one of those that

you gotta be
really careful, right,

make sure you blot off
that extra oil.

When it comes out,
you season it.

He's gotta have some acid
to cut through that

grease that's gonna be on there.

So, I think there's
a lot of risk.

Alejandra: Yeah.
One minute left.

Those finishing touches
have to happen right now.

Tiffany:
Whoo, let's go!

Let's go.

Nikki: I'm freaking nervous.

It's the first round.

I wanna make a good impression,

and I need to just focus.

Like, don't disappoint
your family.
Get it done.

And, by golly, I hope to
nail the plating. [Laughs]

Alejandra:
5... 4... 3...

2... 1.

Time's up!
Everybody step back
from your station!

Contestants: Whoo!

♪

Tony: Definitely nerve wracking.
I know the pedigree

that these chefs
and judges have.

Presenting a dish
that even though
I've made 100 times,

to serve to them,
oh, man, I am nervous.

Tony: Hi, guys.
How you guys doing?

So, these are my Korean

gochujang chicken tacos.

Graham: Wow. I can tell that
you love food by tasting it.

It comes through.
I think it's important
to remember

that not only
flavor and visually

you've hit all those
points, but also

just how you eat it.

You know, the way that
the meat's cut,

just making sure
that it's easy enough

for everyone to just get a bite.

But I love it.

Thank you
so much, Chefs.
I appreciate that.

Alejandra: Hey, Dan.

This is Rhode Island-style
fried calamari.

It's an old-school Italian dish.

I'm an old-school
Italian sorta guy.

[Laughter]

This calamari is popping.

[Laughter]

Tiffany:
The calamari is tender.
It's still crunchy.

The garlic, the peppers,
the acid.

This is just done right.

Leah: I love that
you took the time

to make sure you marinated

the calamari
in buttermilk
to make it tender.

Sometimes, if you get
really big peppers,

maybe cut 'em down a little bit.

But other than that,
very, very good.

Hi, Silvia.
Hello.

These are chilaquiles with egg.

Leah: I mean, I think
a lot of chilaquiles,

they have no texture to it.

Silvia: Yes.
Leah: But, the sauce,
you know,

gets soaked up by the chips,

but there's also
that crunchy element,

so, you have the traditional
and then

you have your spin on it,

and I think that's fantastic.

Graham: Only thing
I would maybe do

is bring those
flavors up, right?

The acidity,
the cilantro,
all that stuff.

Just a little more flavor.

Cilantro.
[Laughter]

Tiffany:
You say you're spicy.

I wanna see spice on that plate.

Silvia: OK. [Laughs].
I can do that.

[Laughter]

Alejandra: Hi, Foo.
Foo: Hi.

I made a beef salad
with an Asian marinade,

with some roasted vegetables.

Leah:
This steak is delicious.

The marinade, I want the recipe,

because it is so good,

and you really were able
to infuse a lot of flavor

into such a short amount
of time. Delicious.

Tiffany: I think that you're
onto something really great,

'cause it's there,
I just want more of it.

It's coming.
[Laughter]

I like it, I like it.

Alejandra: Hi, Nikki.
Nikki: Hi, guys.

Graham: Hey.
Tiffany: How are you?

So, I made for you guys

a flank steak with
the chimichurri sauce

and roasted Parmesan potatoes.

I'm an Idaho girl, so,

we love our grass-fed beef,

and we are
the state of potatoes.

Clearly the lead singer
of this band

on the plate right now
is the steak.

And it's perfectly cooked.

You made it happen,
so, great job.

Leah: I completely
agree with you, but

salt is everyone's best friend.

Just a little bit of

the Maldon salt
on top of the steak

would have gotten
a little bit more flavor.

Thank you.

Alejandra: Hey, Bambi.

Bambi: Every little
Southern girl

needs to know how to make

a good mac and cheese,

well, at least in my family.

[Alejandra laughs]

Tiffany:
I love the presentation.

I see the cheese,
I see the bacon.

The bubbling action
that happened

when it came out of the stove.

And I get the smokiness
from the Gouda,

I get the smokiness
from the paprika,

but there is a lot
of cheese here.

Almost to the point where I want

just a little bit more noodle

and just maybe a little
less of that cheese.

Yeah.

Alejandra: Hi, Robin.
Robin: Hi.

I've made for you
rose and honey baklava.

I've raised my children
to make these

and now my grandchildren
are starting to.

Leah: The flavors
are delicious.

It's not an overly sweet dish,
but that's nice.

And the pastry
is nice and buttery and flaky.

Tiffany: Right.
It's baked so well.

I feel like I really was
a part of your family today.

Thank you, thank you.

Graham: You got
lucky grandkids.

Alejandra: Yes.
Robin: Thank you.

[Laughter]

Alejandra: Christina.

I am Filipina, so, we've got a

Filipino chicken adobo bowl.

Leah: Filipinos love
their sauce.
I'm half Filipino, I know,

and I need a spoon
with everything

because I gotta
get that sauce in.

And what I'm missing
is the sauce, right?

I would recommend, if you are

gonna use, like, chicken breast,

maybe shred it after
and then let it cook,

and it absorbs some of
that adobo sauce.

OK.

Alejandra and Leah: Hi.
Alejandra: Irma.

This is mofongo.

I love plantains
'cause I'm Dominican.

[Laughter]

Tiffany: The shrimp is
perfectly cooked.

It is still moist,
it is juicy, it is garlicky.

I mean, I'm not gonna be
kissing anybody after this.

[Laughter]
Tiffany: But, like,

all I have to say is
you brought the flavor.

Graham: There's so much
shrimp in there,

I was totally expecting
that it was just gonna be

the plantain with, like,
two shrimp on top.

It's full of flavor.

Thank you so much.

Alejandra: Hey, Brian.
Brian: Hey, Chefs.

I made a ribeye with a funky

dab of blue cheese, with

bacon barbecue Brussels sprouts.

I love the combination of
sweet, salty, and tangy.

And I also love funky,
hence the blue cheese in that.

I think the steak
is cooked
really well.

I love
Brussels sprouts.
You know,

if you can cook
a good Brussels sprout,

then you're definitely
a skilled cook.

Graham: Yeah, you can
come out swinging

and have some big flavors,

but again, make sure
that they all harmonize.

Like, I've got
Brussels sprouts, right,

they're funky and earthy,

and there's
barbecue stuff on them,

and there's a bunch of bacon,

and then I threw
blue cheese on top,

and it's just, like,
I feel like this is you

coming out and just,
like, whoosh,

throwing the bucket
of flavor on everything

and being like,
"Thank you.
Good night."

Like, I know who you are now.

I'd say buckle up then.

OK.
I'll bring it.

No one goes to a baseball game
looking for a small ball,

and sometimes when
you swing, you miss big.

♪

Alejandra: We've had
a delicious introduction

to you as home cooks.

We asked you to show us a dish

that represents who you are.

Your dishes were judged on
taste, execution, presentation,

and how well it showcased
the theme.

Judges, who are your
favorite dishes?

Leah: Tony, your dish had
everything that I crave.

The flavors were bold,
they were balanced,

and your chicken was
perfectly cooked.

Tony: This is everything
that I dreamed of.

It's a high going into
round two.

Hopefully that momentum
keeps going.

Another one of our
favorites was Dan.

[Dan laughs]
Tiffany: You made

an amazing calamari.

The best way I can explain it is

an explosion of flavor.

You took something simple

and you hit the mark

and made it extra-delicious.

Thank you, Chef.

It's a huge relief
that Tiffany didn't say

the calamari was like eating
a mouthful of rubber bands,

which was my
biggest fear. [Laughs]

Alejandra: Amazing job, cooks.
We enjoyed learning so much

about who you are
through your recipes.

And I hope the judges' tips

will help you
in your next round.

♪

All right, is everybody
ready to hear about

the challenge for
our next round?

Contestants: Yeah!

In the last round, we asked you

to introduce us to who you are.

This round, we're giving you
90 minutes

to show us where you're from.

We wanna see your regions
represented in a single dish

that showcases
the cooking traditions

from your culture and community

with your unique cooking style.

Tiffany: Remember,
your dishes will be judged on

taste, execution, presentation,

and how well you use the theme.

Unfortunately, at
the end of this round,

we'll be saying good-bye
to one of you.

So, you're really gonna have to

bring it all to this plate.

Are you ready, cooks?

Contestants: Yeah.

Your time...

♪

Starts now.

♪

Ooh. That was
almost a nightmare.

Going into the second round, I
know I have to step up my game.

Round one was a wake-up call.

We're gonna take
their advice to heart

and hopefully this dish
will wow them.

I'm from the South,
in Bowling Green, Kentucky.

It's a wonderful mix of
traditions and cultures.

You know, sweet tea
with everything,

biscuits with everything.

I know the bold flavors
of Kentucky,

so, this round is really gonna
highlight what I can do.

So, I'm creating
a biscuit trio today.

It starts out in Louisville,
which has

the home to hot brown.

The hot brown is a biscuit
topped with chicken.

In the middle we've got

Kentucky love, pimento cheese.

In you go, friends.

And then we end the night
with hot chicken.

So, for my biscuits, I'm
incorporating my butter here.

It's a little warm
in this kitchen.

I might have to take it

back to the freezer
for a little bit.

I'm looking for
a grainy, sandy-like

texture for these biscuits.

I'm kneading this dough.
The dough is starting to,

to come apart a little bit.

It's way too tacky.

I had to fold it multiple times

and the more you touch
that dough,

the tougher the biscuit.

I am terrified that
I'm gonna have hardtack

and not big, fluffy biscuits.

Man. There we go.
Good enough.

♪

Silvia:
Here's my tortillas.

As a home cook,
I'm so proud of my recipes.

So, for the second round,
I'm making

tri-tip tacos with
guacamole salsa.

This a very traditional
cut of meat.

Tri-tip is the piece of beef

that is very popular
on the West Coast,

in the central coast of
California, where I live.

Tri-tip is a part
of the sirloin.

It's tender and juicy.

In round one, the judges told me

that I need to do
a little more seasoning,

like adding that
and trying and maybe

season a little bit more
and try again.

So, I'm gonna make sure
I season correctly.

Mm-mm-mm.
It's good.

♪

South Carolina is
the birthplace of barbecue.

Carolina mustard
right there. Whoo!

I am making liquor house
barbecue chicken.

This represents my region.

I'm from
the South Atlantic region,

and I live in Winston-Salem,
North Carolina.

Everybody has a barbecue recipe,

but mine is done with

generations of love
that was given to me.

I am making this liquor house
Carolina barbecue chicken

two ways, because the sweet base

barbecue sauce is
South Carolina,

and the mustard base barbecue
sauce is North Carolina.

Baby, this is pure
Tennessee whiskey.

If it's not from Tennessee you
ain't got no whiskey. [Laughs]

It has the flavor.
There's always a sweetness.

That's why I call it
liquor house barbecue chicken.

Alejandra:
60 minutes remaining.

Dan: Making some meatballs
and traditional Sunday gravy

you can find in any Italian
household on any given Sunday,

and several other days
during the week.

I live in New England,
in Rhode Island.

It's a very Italian area.

I can drive 5 minutes
away from my house

and get prosciutto di Parma

that was flown in from Italy.

You have marinara sauce,
you have pizza sauce,

but you have Sunday gravy.

I have some short rib
and I have some pork rib.

Just to set the record straight,

if there is meat in it,
it is a gravy.

This is usually a 4-hour dish,

so, [laughs], not today.

I'm gonna attempt to make this
in a pressure cooker.

This is extremely concerning.

I need to brown the meats off
on the stove top

and then get everything in that
pressure cooker while it's hot

and get it going immediately,

and, you know,
I'm already in the woods.

Oh. Hopefully we can
pull it all together in time.

♪

Foo: Sweating up a storm but
I'm having fun, having fun.

I am making a Vietnamese
beef stew,

and it's gonna be
accompanied with

Japanese green cabbage salad.

So, this dish represents
the West Coast,

where I'm from,
in Orange County, California.

My dish, in Vietnamese
it's called Bo Kho.

It's known for its
sweet and savory bold flavor.

My sole objective is really to
show and share my mom's food.

I wanna share Vietnamese flavors

and show that any
home cook can do it.

♪

Robin: I'm making
a beef stout oyster pie,

and it represents both
the land and sea of Maryland.

I grew up in the region
of the mid-Atlantic,

where I live in Maryland.

It's really kind of
a great place to grow up,

right along the seashore.

A beef stout oyster pie
is basically

a beef stew made with
stout beer,

and when you serve it,
you serve it with

a raw oyster in its shell.

Piping hot,
put a slice in there,

and you dump the oyster
in there and push it down.

It ever so slightly steams
inside the hot pot pie.

Silvia: All right.

♪

If there's ever, like,
a superlative award for, like,

cleanest yet messiest station,

it'd probably go to me.

So, the dish I've created is

Korean-style meatloaf
with roasted potatoes.

I grew up in the Midwest,
in Minneapolis, Minnesota.

The Midwest is definitely known
for its meat and potatoes,

and growing up,
we've always had meatloaf,

and it's always glazed
with that ketchup.

When I do it at home,
I make, like,

a quick gochujang ketchup glaze.

It has that Korean flavor,
and the blend of it, too,

is a Korean fusion
mixed with the Midwest.

This gochujang ketchup glaze

mixed with soy,
sesame oil, and garlic.

Jeez.

Going into round two,
I'm nervous.

You know, the judges loved
my Korean gochujang tacos, so,

I just want to make sure that
I impress the judges even more.

Oh, boy, the texture is lovely.

While I was mixing,
something wasn't right.

I knew the blend of meat
was there, but

it's the bread to milk ratio.

Something's wrong.
This is way too wet

and it's not the right texture.

But there's nothing else
I can do.

Time's running out.
I have to put it in the oven

and hope it turns out
for the best.

Alejandra:
45 minutes remaining.

Tony: Oh, no!
Nikki: Oh, my God!

[Woman laughs]
[Christina sniffs]

Ooh. Dude, this rosemary
smells ♪ amazing ♪!

My dish for this round
is going to be

pork adobo sandwiches
with a spicy chimichurri.

I live in the Pacific Northwest

and I'm from Portland, Oregon.

Oregon is a place that really
prides itself on ingredients.

As a home cook,
I buy hazelnut-fed pork.

It makes a difference
in the flavor of the food
that we have.

And that's how Portland itself
has influenced how I cook.

Yeah.

I'm using my dad's
basic adobo recipe.

The marinade has
honey, vinegar, soy sauce.

I decided to sous vide
my pork with the marinade

to give the pork a little
extra juiciness.

Sous vide is a cooking technique

where you place your food
in a vacuum-sealed bag

in a pot of water that is
held at a constant temperature.

♪ Don-don-don! ♪

Nikki: You know what
we're missing? Music.

Silvia: Yeah.
Nikki: Music.

♪

[Laughs]

I'm doing a cioppino.

Cioppino is seafood-stuffed
tomato broth

with white wine and fish.

Lots and lots of fish.

I'm putting all the fish
into this great tomato broth,

which is my Italian heritage.

I'm a home cook
from Boise, Idaho,

but I grew up in the northwest,

in the Seattle, Washington area.

Growing up, we just ate
a ton of fish.

Whoo!

As a home cook,
I love the judges' feedback.

Just, you know,
season, season, season.

Round two, I am gonna salt
the bejesus out of this.

'Cause I really want that flavor

to come out for the judges.

More spice.
I just love fish so much,

so, I'm just excited
to bust this out.

♪

Ooh. Well,
that one's ready to go.

This dish is actually
one of my favorites.

I am making pastelon.

It's like a plantain lasagna.

I'm from the northeast.

I live in Harlem
in New York City.

I did grow up upstate
in Rochester, New York.

Pastelon is such a simple dish.

it's a blend of
fried sweet plantains

mixed in with ground beef,

and it's layered
with cheese throughout,

so, you consistently
make layers of

plantain and ground beef
and cheese,

topped off with
even more cheese.

And it took on a sort of
lasagna-like feel.

Now it's just waiting on
these lovely things.

10 minutes left, cooks.

Nikki: Ooh!
[Contestants cheering, laughing]

Christina: So, when I pulled
my pork out of the sous vide,

and I take a peek, I realize,

oh, golly, this meat
is still raw,

and that is a big problem.

Oh, boy.

So, now I've got to
use a cast iron skillet

to finish cooking the pork.

There is a huge risk
that I could dry this out

and it's not gonna have
a good texture.

♪

[Pressure cooker hissing]

Dan: So, I open up
the pressure cooker.

I don't smell anything burning.
That's a good sign.

I pull the meats out.

A little tougher than
I would like them to be.

Oh, we're in trouble today.

I'm absolutely nervous,
so, like, oh, boy.

Hey, Dan.
Hi. How are you?

Good. Dan, tell us
what you're making.

I'm making a disaster.

Alejandra: No! [Laughs]
Tiffany: No!

It looks a little ugly,

but I'm hoping for the best.

I'm making a traditional
Sunday meal.

We call it Sunday Gravy.

So, we have some meatballs.

So, time's running
down to the wire.

Dan: It is.

I'll be able to get
something on the plate.

Get it all on the plate.

And make sure that
it tastes good.

Dan: Absolutely, Chef.
Tiffany: That's
the most important.

Dan: All right.
Alejandra: Good.

Alejandra: All right,
we have 5 minutes left.

Tony: Ooh, Lord.

Nikki: Time is almost up.

Typically, I get the clams
to start to open up,

and then I put the shrimp last.

But time is a-ticking.
I put it all in.

My clams aren't opening.

Come on, babies, open! Open!

I'm freaking nervous.

Alejandra: Finish that plating.
Come on!

5... 4... 3...

2... 1.

Time's up!
Everybody step back
from your stations.

Tony: Good job.
Foo: Yeah.
[Contestants cheering]

♪

Alejandra: This week is
all about showing us

who you are as a cook.

We asked you to make
a delectable dish

that represents your region
of the country

but also blends the flavors
from where you live

with your unique cooking style.

And don't forget,
your dish will be
judged on taste,

presentation, execution,

and how well your dish
showcases the theme.

Tiffany: At the end of
this round, we're sadly gonna

have to send one of you home.

Alejandra:
Silvia, come on down.

I made tri-tip tacos
with avocado salsa

because the tri-tip
is a particular cut

that is very popular
where I live,

which is the West Coast
in California.

Graham: With these,
I wish that, like,

every day was taco Tuesday,

'cause I could literally

crush this, like, 7 days a week.

You nailed it.

Leah: You really took
all the direction

that we gave you
in the first round

and you just
kicked it up a notch.

You made it spicier,
you made it saltier.

The tri-tip is cooked perfectly.

On its own, it tastes delicious.

Thank you.

Foo, come on! [Laughs]

Foo:
I made a Vietnamese beef stew

with a green cabbage slaw.

Graham: I really love it.

I just love the stew itself,

and the flavor is really great.

Tiffany: You went
and you showed me

a little bit more of yourself.

This is who you are, right?

And I felt that on the plate.

Thank you.

Alejandra:
Bambi, come on down.

Bambi: I'm from
the South, and

South Carolina is
the birthplace of barbecue.

What I made was liquor house
barbecue chicken.

Leah: So, Bambi, I'm
not a huge mustard fan,

but this right here is
making me love mustard.

I love the kick
that you have in this,

I love spicy food,
and I think it kind of

really ties the dish together.

You have the acidity
from the vinegar

and then you have the sweetness

from the other barbecue sauce.

So, I really think
that the flavors go
very well together.

Thank you.

Alejandra: Brian, tell us

what you made for us today.

Brian: I made a biscuit trio.

Tiffany: The biscuits.
We're just gonna start there,

and I may just end there.

Because it is flaky,
it is crispy,

it is buttery, it is soft,

it's like pillows.

I mean, there is a true art
to making a biscuit

that most people
have no clue about,

and, gosh darn it, Brian,
you just did it.

Thank you very much.

Brian: I am relieved.

The judges love the taste
on those biscuits,

and the layering was perfect.

Alejandra: Christina.

Christina: I prepared
pork adobo sandwiches

with a spicy chimichurri.

Graham: As a sandwich,
it's having

all those equal flavors so that

every single bite
has delicious flavor.

I feel here
the pork loin is too dry.

It's almost hard to eat, right?

But try to focus next time,
thinking of the texture

as much as you do the flavor.

Thank you so much, Christina.

Christina: Thank you.
Graham: Thank you.

Alejandra: Nikki.

Nikki: So, I live
in Idaho,

but I like to think
that this represents

where I was born
and raised, in Seattle.

I made cioppino.

Tiffany: This is a beautiful
bowl of fresh seafood,

and tons of garlic and herbs,

and the flavors
are definitely there.

But in one of my pieces of clam,

I got a little bit of that sand.

The flavor is so good, I still

went back in for
a second bite. [Laughs]

Alejandra: Robin.

Robin: I made you a beef
and stout oyster pie.

I'm from Maryland, so,
this dish is served piping hot.

And you cut a little hole
in the top of your crust

and you dunk that
raw oyster inside,

where it will steam
just ever so slightly

inside of your pot pie.

Graham: I love this dish.

Having a fun, little
surf and turf,
and it's interactive.

You've gotta break it
open, pour it in.

I think it's super cool.
I really dig it.

Thank you.

Alejandra:
Irma, come and join us.

I made pastelon, which is

a Latin version of lasagna.

Tiffany: I have a best friend
who's also Puerto Rican

and her mom makes this
all the time.

I like the plantains
are cooked nicely

but still have
a little bit of crunch,

and the meat is nice in here.

It just needs
a pick-up of flavor.

We're not saying go
crazy with the salt,

just saying a little bit more

takes the dish up a notch.

Alejandra: Thank you so much.
Irma: Thank you.

Alejandra: Dan, what did
you make for us today?

I'm representing New England,

specifically Rhode Island,
where we have

a large population of Italians

in the state of Rhode Island.

So, I wanted to make
a traditional

Sunday gravy and pasta for you.

Leah: The pasta is cooked
very, very well.

I think the ribs,
they are a little tough.

But, other than that, I love

the flavor of the dish overall.

Dan: Great.
Thank you, Chef.

Alejandra: OK, Tony.

The Midwest and Minneapolis
is known for its

meat and potatoes, but
with my Korean flair.

So, it's with a gochujang
and ketchup glaze.

Tiffany: The flavor.
I love the sweetness

of the gochujang in there
with the ketchup,

but the meatloaf itself,

the texture is a little off.

It's not really
holding together.

Graham: To see you go
from making those

amazing tacos to this,

I feel like you know that

there's more you can do.

Thank you, judges.

Tony: I'm nervous.
This meatloaf is
gonna be the downfall

and put me at risk
of being eliminated.

♪

Alejandra: All right, cooks,

we asked you to show us a dish

that represents the region
where you live.

Your dishes were judged on
taste, execution, presentation,

and how well
it showcased the theme.

Judges, which are the dishes
that stood out for you?

Brian, your biscuits 3 ways.

♪

It's all about them biscuits.

Tiffany: Another one of
our favorites

was a dish that we kept wanting

to go back and eat,

and that is Miss Silvia.

Your tri-tip tacos shined.

♪

We did all agree
that there was one

that was the standout star.

Graham: We all agreed
it was a great dish

that had a great amount
of flavor, creativity.

♪

And that is Brian.

Alejandra:
Yay! Good job, Brian! [Laughs]

Graham: You gave us
3 different components,

all tied in together.

We all thought that it
kept hold of who you were.

We know that you're gonna
bring all this flavor,

you're gonna throw
a lot of stuff out there,

so, keep bringing that,
keep editing, find your voice.

Thank you.
For the judges to find

such joy in a dish
that I created,

it's a fantastic endorphin rush.

♪

Unfortunately, two of you had

the least successful dishes.

Leah: Christina,
we just wanted to see

a little bit more
with what you could do

in the 90 minutes
that you were given.

You did the sous vide,
it didn't work out well,

and then you tried to adapt

and switch to the cast iron,

and I think that
really just kind of
messed you up,

and we were left with
a dry piece of pork.

Christina: I am feeling
a little deflated.

Made some risks that
weren't the right ones.

But it's not right, but it's OK.

I'm gonna make it anyway, to
quote Whitney Houston. [Laughs]

Tiffany: Tony,
you gave us one of

the most iconic
comfort foods
on this planet.

The Midwestern meatloaf
with the gochujang

and all the Korean flavors.

Unfortunately, the texture

wasn't right for the meatloaf.

It sucks to hear that,
plain and simple.

My heart sunk.

Alejandra: The judges
have made their decision,

and, sadly, Tony or Christina,

one of you will be heading back

to your home kitchen tonight.

♪

Christina, unfortunately,

you're going home tonight.

When it came down to it,

just wanted to
see more from you.

But I really appreciate that you

brought your Filipina heritage.

We're sorry to
see you go tonight.

Foo: It's sad,
because I really like

hanging out with these people
and talking about food,

and that was our common bond.

And so, now that she's leaving,

it's like we're in it, we're
in this competition together.

To be here was a huge surprise.

I work at a bank,
you know? [Laughs]

So, I've learned
a lot about food

from everyone here, from you,

and I am
truly and eternally
grateful for that.

This experience was
crazy and amazing.

You were so good to me.

The friendships that I formed
with my fellow home cooks

have been something
I will never forget.

Keep helping one another.

Brian: Absolutely.
Christina: OK?
Don't let me down.

Christina: I will always
carry them with me,

and I hope that a little bit
of me is with them as well.

Tony: Christina's a very
talented chef.

Sad to see her go
but at the same time,

I was very relieved
that the judges

do see something in me
to allow me to stay,

and I wanna be able to
prove to them I do belong here,

and I wanna put
my best foot forward.

Alejandra: Thank you all for
sharing your recipes with us.

You did amazing work.

We cannot wait
to see you all again

on the next episode of
"The Great American Recipe."

[Contestants cheering]

♪

Narrator: Next time on
"The Great American Recipe"...

Alejandra: This week's theme
is the Daily Dish.

You have 45 minutes
to make a quick dish

with your go-to
staple ingredients.

Tony: I always have kimchi.

My leftover white rice
in my fridge.

I'm doing fried rice.

Alejandra: There's another
fried rice happening

in the room today.

Oh, the battle of fried rice.

Alejandra: We all agreed
the cook with
the best recipe is...

♪

[Pencil scratching]